Texas Beef Skillet

spacer 1 lb ground beef
16 oz can tomatoes, cut up
1/2 cup quick-cooking rice
2 tsp chili powder
1 cup shredded American or Cheddar cheese
3/4 cup onion, chopped
15 1/2 oz can red kidney beans
3 Tbsp chopped green pepper
1/2 cup water
1/2 tsp garlic salt
corn chips, crushed

In skillet, cook ground beef and onions till meat is browned and onions are tender; drain fat. Stir in the undrained beans, uncooked rice, green pepper, chili powder, garlic salt, 1/2 cup water and 1/2 tsp salt. Bring to a boil; reduce heat. Simmer, covered for 20 minutes, stirring occasionally. Top with cheese. Cover and heat about 3 minutes or until cheese melts. Sprinkle corn chips around the edge.

From Vicky Wojtowicz

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Copyright © 1999 Joan Schraith Cole.
Updated April 16, 1999

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